• Light Meals

• Salmon Salad Niçoise
• Smoked Salmon Corn Fritters
• Smoked Salmon Pizza
• Salmon Tortillas
• Smoked Salmon Egg Rolls
• Asian Style Salmon Salad
• Tomato & Basil Cutlets
• Salmon & Spinach Frittata
• Asian Style Salmon Patties
• Salt & Pepper Salmon

• Main Meals

• Oven Baked Salmon with Vegetables
• Poached Salmon Cutlet
• BBQ Steak with Rocket & Potato Salad
• Rigatoni with Salmon, Baby Spinach, Capers & Chilli
• Salmon, Ricotta, Zucchini & Pea Spaghetti
• Salmon alla Romana with Gnocchi
• Salmon, Feta & Sweet Potato Pasta
• Salmon, Leek & Potato Pie
• Udon Noodles
• Salmon with Baby Bok Choy
• Teriyaki Salmon Skewers
• Roast Salmon
• Cutlets with Mushroom Risoni
• Salmon with Lemon Pilau
• Cannelloni with Napoli & Basil
• Lentil & Prosciutto Cutlets
• BBQ Salmon

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Ingredients:

• 175g Smoked Tasmanian Atlantic Salmon, torn or roughly chopped
• 2 medium sweet potatoes, diced
• 1 red onion, roughly chopped
• 4 tablespoons extra virgin olive oil
• 2 teaspoons lemon zest, in thin strips
• 2 tablespoons Italian parsley, chopped
• 100g feta, finely chopped
• 400g shell pasta

Instructions:

• Pre-heat the oven to 200°C.
• Place sweet potato, onion and lemon in a shallow baking tray.
• Drizzle over and bake for 20 – 30mins until tender & light brown.
• Boil shells until al dente.
• Drain and combine with salmon, feta and parsley.
• Stir in baked vegetables and serve.

• Download the recipe PDF